Cooking Salmon & Scallops!!

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This week I was at one of our store cooking up seafood in a “Seafood Market” Demonstration I had Salmon, Scallops & Mussels, showing people really how easy it is to cook seafood 🙂

Scallops with the Garlic, Dill & Lemon Marinade

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As I started it was a little slow so I was able to take a couple of pictures 🙂

It was a great weekend Seafood and Wine sample can’t go wrong with that 🙂

First I must share my new duds 🙂 I am going “green” 😛

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This picture is the Salmon with the Asian Marinade, you can see a great char on the salmon from the sugar, this added a great smokiness to the salmon, with the hint of soy sauce and ginger.  This salmon was melt in your mouth good!!! 🙂

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Salmon with the Garlic, Dill & Lemon Marinade

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Seafood Marinades

Asian Marinade

1 lb. salmon fillets
1/4 cup lime juice
1 tsp. fresh ginger, grated
1 tsp. fresh garlic, minced
2 tbsp. brown sugar
3 tbsp. lite soy sauce
1/3 cup light beer
zest of 2 limes

Combine juice, ginger, garlic, soy sauce, sugar, lime zest and beer in zip-loc bag and shake to mix, then add salmon, refrigerate at least 3 hours or up to 8 hours.  Drain liquid and pat dry salmon, brush salmon with a little oil and cook as desired.

Garlic, Dill & Lemon Marinade

1/2 cup oil
1/4 cup fresh dill, minced
4 garlic cloves, minced
1/2 – 1 tsp. kosher salt
1 tsp. ground black pepper
zest of 2 lemons

Add all to a shallow container or zip-loc bag, add your seafood let marinade for 15 – 30 mins.  Then cook as desired, you could just roll your fillets, scallops or shrimp in the marinade then cook immediately.

I hope your try these recipes!!!  And of course in my Planking…blog I could not say enough about the Skuna Bay Salmon and that is what I used again this weekend and it is just so GOOD!!!!  So go buy it, find it!!!  Enjoy!!

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Planking????

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Do you “Plank”?

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I am talking about cedar planking, using cedar planks for cooking on your grill 🙂

This was another part of my cooking class, using cedar planks and cedar papers.

Cooking on cedar planks is really a lot of fun, instead of me trying to explain this is a great website that will give you all information you will need.

http://www.cedargrilling.com/art.htm

The salmon that I used is Skuna Bay Salmon and if you have never had it you really need to try to find it in your area, we are the only store that carries it in our area.  It’s mild, buttery, fresh and tender, it really is the best salmon I have ever had, check out the website for Skuna Bay Salmon.

http://www.skunasalmon.com/

Few more picture of the Class, grilling the salmon planks and the delicious out come 🙂

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This marinade is so good, and really easy, you can double it and keep it in your fridge for up to 2 weeks.  It was great on the salmon, but also very good on the Cod, Shrimp and Scallops, very one just loved it.
This also would be great on grilled veggies and slice crusty bread, just brush over the bread then grill the slices…YUM!!!

Garlic, Lemon, Dill Seafood Marinade

  • Difficulty: easy
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1/2 cup olive oil
4 large cloves garlic, minced
1/4 cup fresh dill, finely chopped
zest of 1 lemon
1 tsp. kosher salt
1 tsp. ground black pepper

1 pound seafood – Fish, Shrimp or Scallops work well

Mix together oil, garlic, dill, lemon zest, salt and pepper, place seafood in a ziploc bag and pour marinade over top and set aside for 15 – 30 minutes.

Cook as you desire.

Also I did cod with roasted red pepper strips and asparagus in the Cedar papers and grilled them.   This marinade would be great on that too, but what I did for the class is just tossed everything in olive oil, salt, pepper and grated fresh garlic…very good as well 🙂

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Wine Dinner on September 20th

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Attention anyone living in the Northern Kentucky or Greater Cincinnati area 🙂

We will be having a Wine Dinner at the Hyde Park Remke bigg’s, tomorrow Friday September 20th at 6 pm.

Wines from Washington State and Oregon will be featured

Menu will include the following:

Mini Lump Crab Cakes with Corn Salsa paired with
Sokol Blosser Evolution White

Steamed Mussels in white wine paired with
Acrobat Pinot Gris

Endive and Apple Salad paired with
A to Z Chardonnay

Crab Stuffed Tilapia with Roasted Red Pepper Sauce, served with a Lemon, Asparagus Orzo Pasta with Goat Cheese paired with
Erath Pinot Noir

Grand Tiered Mousse paired with
Willamette Valley Vineyards Riesling

$25 per person

Come and enjoy a lovely evening with great wine and fantastic food!!

Hope you can join us, to make reservations please call 513-619-5454  🙂

Scallops………………Made Easy!!

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Okay yes I love Scallops…LOL  I know I know, I say I love everything I blog about but that’s why I blog about it 🙂

Any way 🙂 scallops are so delicious…if you don’t over cook them 😦

I really cook very simple for myself, it was a beautiful spring day and I found some fresh carrots, brussels sprouts, mushrooms and these scallops.  I knew it would be a great quick spring dinner to  make and of course I used my infused olive oil.

Let’s talk about the olive oil for a minute, a lot of these stores that are popping up that have like 20 different infused olive oil and 20 different infused balsamic vinegar’s and yes I love them!!! 🙂

Right now I have Lime infused olive oil, Roasted Onion & Cilantro infused olive oil, White Pear Cranberry Balsamic Vinegar and the Blueberry Balsamic.  They have so many more to choose from, so check out where you live and see if you have any shops near you that sell these amazing oils and vinegar’s.

Ingredients

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I just thinly slice everything

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add my Roasted Onion & Cilantro infused Olive oil to skillet over med-heat
you can always you some fresh herbs at the end before plating if you
don’t have infused oils

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added my shallots, carrots & mushrooms cook about 5 minutes

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meanwhile pat dry the scallops, salt and pepper,
add to skillet with 1 tbsp. olive oil

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turn when they get a nice caramel color on them

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at this time add brussels to your skillet with your
carrots, mushrooms, toss just and cook for just
about 2-3 minutes

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add a tbsp. butter  to scallops

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once butter melts, till the pan and with a spoon
scoop melted butter up over the scallops to finish
cooking them

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Plate your veggies

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top with the scallops and Enjoy!!

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Recipe – serve 3 or 4 scallops per person

5 – Carrots, thinly sliced
5 – large mushrooms, thinly sliced
10 – brussels sprouts, thinly sliced
1-2 large shallots
olive oil
Sea Scallops
salt & pepper
butter

In a large skillet over medium high heat add 2 tbsp. olive oil, then add mushrooms, carrots and shallots, cook until almost tender and a little caramelized.  Add the brussels and continue to cook for about 2 – 3 minutes.  Add to center of plates and top with cooked scallops.

Pat dry scallops very well and salt and pepper both sides, over medium high heats cook scallops in a skillet with a couple tablespoons of olive oil. Make sure you do not over crowd the skillet, let them cook for a good 3 minutes, once caramel in color  you can turn them over, let cook 1 more minute then,  add butter. Once butter is melted, tilt the pan and spoon butter over scallops to finish cooking, scallops should be springy to the touch, they will continue to cook once you remove them from the heat.  You do not want the scallops to get firm that would mean they are over cooked.

Serve them right away and you can drizzle the extra butter over top once plated.

***Note on the butter, if you are only serving 4 – 8 scallops you will not need more then 2 tbsp. butter.  Anything less I would use only 1 tbsp.

Enjoy!!!